Lemon Cole Slaw with Caraway Seeds

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Lemon Cole Slaw with Caraway Seeds

Coleslaw is all about crunchy texture. For crisp cabbage, rinse it in very

cold water.

Let it sit for a few minutes, then dry it with a salad spinner.

 

1/4 medium red cabbage, rinsed, dried and shredded

1/4 medium green cabbage, rinsed, dried and shredded

1/2 cup chopped green onions

1 TB caraway seeds

2 tsp. grated lemon peel

2 TB fresh lemon juice

1/2 tsp. salt

1/8 tsp. cayenne pepper

1/8 tsp. ground white pepper

1/4 cup extra virgin olive oil

 

1. In large bowl, combine red cabbage, green cabbage and green onion; toss.

 

2. Sprinkle caraway seeds, lemon peel, lemon juice, salt, cayenne pepper and

 

white pepper evenly over top of cabbage mixture; toss. Add oil; toss.

 

Note: Coleslaw can be made up to 12 hours ahead. Cover and refrigerate.

Bring to room temperature before serving.

 

4 (1 cup) servings.

 

Nutrition Information:

Per serving 100 calories, 7 g total fat (.5 g saturated fat),

0 mg cholesterol, 205 mg sodium, 5.5 g fiber.